The Chopping Block Lincoln Square

I was rather disappointed with the class. I had expected to learn more about the food and cooking techniques at the session. The staff was helpful, but I did not feel like I learned about Thai cuisine -- what types of foods are unique to the country and culture, what spices are used in Thai cooking, and some specifics about the recipes used -- how to cook red meat and what different degrees of doneness are, what part of the chicken the meat for the spicy coconut milk soup were used (breast? thigh?), etc.

Staff was great, answering all questions and making us comfortable. Food and bloody Mary’s were amazing. I felt like I would be able to prepare these recipes at home after the great instruction.

The experience was so fun! Chef Erin did a great job explaining things, demonstrating and involving us in the prep. The only thing was that the food wasn’t that great - way too much garlic!

I have really enjoyed this class and actually got to learn something. Giermo (sorry for incorrect spelling) was perfect

The best chef

Kids loved it!

It was a fun and chill class, the instructor and assistants were both knowledgeable. We were assigned Into small groups, wish they had listed that on the description.

I thought the knife skills were very valuable....as that is what the paying participants mostly did during the session. My favorite recipe and food that the participants including myself prepared were the bulgogi egg rolls. I also appreciated the small sample of hard cider with sherry which was nice. Furthermore, I LOVED THE OFFERINGS of products for foodies available in the retail part of the store; however that was where it ended. I was rather disappointed that the participants in the course including myself did not have the opportunity to prepare the sauces from scratch. I would have liked to see the bottles of the ingredients, and the specific types of sauces and seasonings being used. The only sauce that we made in the course were the mayo and sriracha egg roll dipping sauce. The recipes also did not appear to be "authentic" Korean food. While there was an attempt to make a "fast" version of Kimchi-it was definitely NOT authentic. I would have preferred to spend the time learning how to make authentic Kimchi and take it home to let it ferment. In addition, the chicken wings were all wings and no drummets. Furthermore, the chicken wings did not have much meat on them and looked and tasted unappetizing. There was too much food left over that was wasted. The boxes to bring home with leftovers were very small in stature and unable fit some of the food that we made.

Great course! Learned a lot could use a bit more time but overall great.

Had a great time! Very entertaining and informative. No injuries sustained and even took home cut veggies (of increasingly better shape) for a great soup.